xxxii. INTRODUCTION. 



juice of any plant thus mixed with honey and 

 boiled down, may be made what is called the 

 honey of that plant. As to the oxymels, they 

 are also made in a very uniform maimer. The 

 following are so useful, that it v/ill be proper 

 always to k: ;p them in readiness. 



For o xy me 1 or' g-i.Tic. put half a pint of \i 

 ncgar into an earthen pipk'ij, boii in it a quartc* 

 of an ounce of carawa* seeds, and the same quan- 

 tity of sweet fennel seeds, at last add an ounce 

 and half of fresh garlic root sliced thin ; let it 

 boil a minute or two longer, then coyer it up to 

 stand till cold, then press out the liquor, and 

 add ten ounces of honey, and boil it to a con- 

 sistence. 



For vinegar of squills, put into a pint of vi- 

 negar three ounces of dried squills ; let it stand tY,o 

 days in a gentle heat, then press out the vinegar, 

 and whe:: it has stood to settle, add a pound and a 

 half of honey, and boil it to a consistence. Both 

 these are excellent in asthmas. 



To these also should be added, the common sim- 

 ple oxymei, which is madt of a pint of vinegar, and 

 two pounds of honey boiled together to the con- 

 sistence of a syrup. 



Finally, as to ointments, nothing cr.n be so easy 

 as the making them of the common herbs, and 

 the expence is only so much hog's-lard. The lard 

 is to be melted, and the fresh gathered leaves of 

 the herb are to be chopped to pieces, and thrown 

 into it. : thev are to be boiled till the leaves begin 

 to feel crisp, and then the lard is to be strained 

 off. It will he green, and will have the virtues of 

 tin- h?rb, and mint be called ointment of such an 

 herb. To these I shall take the opportunity of 

 adding the way of making two or three more, 

 which, though not the produce of English herbs. 



